In a large bowl combine the drained ricotta, egg yolks, salt and Parmigiano cheese and use a fork to combine.

Tip the ricotta mixture onto your work surface and spread out using a bench scraper.

Sprinkle over the flour and using a bench scraper and a cutting motion, incorporate the flour into the ricotta until just combined.

Use your hands and a little extra flour if it feels necessary, to bring the dough together until it’s in one large ball.

Divide the ball into several pieces.

Roll each piece out into a rope 2-3cm in thickness.

Dust well then cut 2-3cm pieces in each rope to form your gnocchi.

Dust with flour and set aside on a baking tray dusted with flour until ready to use.

NB: You can also store these loosely covered in the fridge for a few hours before cooking. Like potato gnocchi, I think these are best made and eaten same day. While you can freeze them before cooking, their texture can become compromised in the process and resulting gnocchi can become gummy and fall apart when cooked later.

Bring a saucepan of water to boil and season with salt.

Blanche the frozen peas, pea shoots and garlic cloves for one minute before transferring to an ice bath.

Drain any water, then add this all to a blender (I like to use a Nutribullet to ensure a really silky and smooth sauce), along with the olive oil, mascarpone and lemon. Add salt and pepper to taste and blitz until completely smooth.

Pass the sauce through a fine mesh strainer to remove any fibrous bits from the pea shoots, then cover and set aside until ready to use.

Finishing touches

Bring a large pot of water to a rolling boil and salt generously.

In a cold pan, add the guanciale and nothing else. Place this over a low heat and allow the guanciale to slowly render, releasing its fat as it does so.

Once the guanciale starts to crisp up, add the sliced snap peas and sauté for a few minutes.

While this is happening, cook the ricotta gnocchi in batches for a couple of minutes or until they start to float, before scooping these out and adding them directly to the guanciale mix.

Add the pea sauce, a generous amount of pasta cooking water and toss to marry.

Serve with extra grated Parmigiano Reggiano.